These Roasted Tomatoes on the Vine are full of bright, concentrated tomato flavor. Made with only three ingredients and ready in about 30 minutes, they’re an ideal summer side or appetizer.
Why You’ll Love This Recipe
Roasted cherry tomatoes on the vine are simple, vibrant, and incredibly versatile. When tomatoes are at peak season, roasting intensifies their sweetness and adds a caramelized depth that complements many dishes.
They’re perfect alongside grilled meats and fish, spooned over creamy ricotta or burrata for a beautiful spread, or tossed into salads and pasta for a fresh burst of summer flavor.
Ingredients
This recipe uses just three straightforward ingredients for maximum flavor with minimal effort.
- Cherry tomatoes on the vine: Choose ripe but still firm tomatoes. You can use off-the-vine cherry tomatoes or grape tomatoes if you prefer.
- Extra virgin olive oil: A good-quality olive oil makes a noticeable difference.
- Sea salt: A generous pinch to enhance the tomatoes’ natural sweetness.
Variations
Customize these roasted tomatoes to suit the meal or your mood. A few simple additions elevate the dish:
- Fresh herbs: Finish with basil, parsley, thyme, or rosemary for brightness.
- Black pepper: Add freshly ground pepper before baking for a touch of spice.
- Garlic: Toss in whole or minced garlic cloves for extra savory depth.
- Pesto: Drizzle pesto over the tomatoes before or after roasting for a fragrant boost.
- Balsamic: A splash of balsamic vinegar or glaze after roasting adds sweet-tart complexity.
How Do You Roast Cherry Tomatoes?
Roasting cherry tomatoes is quick and straightforward. Follow two simple steps for delicious results.
Step 1: Preheat the oven to 350°F. Place the tomato clusters in a medium baking dish. Drizzle with extra virgin olive oil and sprinkle with sea salt.
Step 2: Bake for 25–30 minutes, until the tomatoes are soft and beginning to burst. Smaller tomatoes may be ready in 15–20 minutes—check early to avoid overcooking.
Expert Tip: Keep fresh tomatoes at room temperature rather than refrigerating them; refrigeration can change their texture and make them mealy.
Serving Suggestions
These roasted tomatoes work beautifully as a warm side or as part of a composed dish. Here are a few serving ideas:
- Spoon over burrata, goat cheese, or fresh mozzarella; drizzle with the pan oil and serve with crostini for an elegant appetizer.
- Serve alongside grilled salmon, chicken, or steak to add a bright, juicy contrast.
- Toss with pasta or add to salads for extra color and concentrated tomato flavor.
Frequently Asked Questions (FAQs)
Overbaking can make roasted tomatoes soggy. Remove them when they are softened and starting to blister and split. For firmer tomatoes, shorten the baking time.
Both roast well. Cherry tomatoes are slightly sweeter, but grape tomatoes are a great substitute and can be used interchangeably in most recipes.
More Fresh Tomato Recipes
If you enjoy fresh summer tomatoes, try using these roasted tomatoes in other recipes or as a base for simple preparations throughout the season.
Ingredients
- 16 ounces ripe cherry tomatoes on the vine
- 2 tablespoons extra virgin olive oil
- Generous pinch sea salt
Instructions
- Preheat the oven to 350°F. Place the cherry tomatoes in a medium baking dish. Drizzle with olive oil and sprinkle with sea salt.
- Bake for 25–30 minutes, until the tomatoes are soft and beginning to burst. Adjust time for smaller or larger tomatoes as needed.
Notes
Baking time varies with tomato size—start checking small tomatoes after 15–20 minutes. Nutritional values are approximate.
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 3 g
- Sodium: 296.4 mg
- Fat: 7.2 g
- Saturated Fat: 1 g
- Carbohydrates: 4.4 g
- Fiber: 1.4 g
- Protein: 1 g
- Cholesterol: 0 mg